In a large bowl, whisk together the pumpkin, flax seed, maple syrup, oil, almond milk and vanilla. In a small bowl, whisk together the sorghum, arrowroot, teff flour, baking soda and salt. Mix the dry ingredients into the wet ingredients. Stir in the chocolate chips or nuts.

Spoon the batter into the muffin cups, filling approximately 3/4 full.

Bake for 28-32 minutes, until tops are firm and a toothpick inserted in the center comes out clean.

Yep, sort of like puffy poptarts – 2 pieces of dough surrounding a spoonful of pumpkin coconut filling. I think they’re going to be eaten before I can photograph them. So, I’ll have to make them again to post. 🙂

I had ripe bananas on the counter. Enter muffin craving, haha. So, to the internet I turned. I wanted something a bit healthier so I wouldn’t feel so guilty about putting away a muffin…or two. 😉 I stumbled onto this recipe for pumpkin muffins, and liked the ingredients. Only I had bananas. Not to be deterred, I made the recipe anyway, only substituting mashed bananas for the pumpkin….and it made the best, most wonderful little healthy muffins. Thank you! They only took about 20 minutes to bake.